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Rustic Flatbread Pizza

Rated as 4.83 out of 5 Stars

"Applewood-smoked bacon, cremini mushrooms, asparagus, and Asiago cheese all come together on a thin, crunchy flatbread to create a hearty and delicious main. Preparation may take some time, but the finished product is well worth every second. Serve alongside a fresh green salad for nice balance."
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1 h 15 m servings 332
Original recipe yields 6 servings (1 12-inch pizza)


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  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Line a baking sheet with aluminum foil.
  3. Heat 1 tablespoon olive oil in a skillet over medium heat, and stir in mushrooms and garlic; sprinkle with salt and black pepper. Cook and stir until the mushrooms have given off their juice and the juice has evaporated, about 10 minutes. Remove from heat and set mushroom mixture aside.
  4. Heat 1 more tablespoon olive oil in a separate large skillet over medium-high heat until very hot, and place asparagus into the skillet. Cook, stirring occasionally, until asparagus pieces are very well browned (almost but not quite burned in spots), about 8 minutes. Remove asparagus from skillet and set aside.
  5. Reduce heat to medium, and cook bacon in the same skillet until crisp, about 10 minutes; stir often. Drain excess grease as the bacon cooks, for crisper pieces.
  6. Remove bacon pieces and place on a paper towel-lined plate; blot with paper towels to reduce grease.
  7. Place the flatbread crust onto the prepared baking sheet, and spread marinara sauce over the crust.
  8. Spread the mushrooms and garlic evenly over the pizza.
  9. Spread asparagus over the pizza.
  10. Arrange bacon pieces on the pizza.
  11. Sprinkle mozzarella cheese all over the pizza, followed by Asiago cheese.
  12. Bake in the preheated oven until the cheeses are melted and bubbling, 12 to 15 minutes.


  • Cook's Note:
  • If a crispier crust is desired, remove flatbread pizza from baking sheet, tear away aluminum foil and place back into oven after 8 minutes of cooking.
  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 332 calories; 16.2 33.6 16.4 28 761 Full nutrition

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Read all reviews 12
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This was the AR Recipe Group Selection for the week of April 13, 2013. I made my own homemade crust and used four individual Calphalon mini pizza pans. I used the ingredients listed but altered...

Any pizza topping you like can be worked into this yummy flatbread recipe. I like this one because I bought the flatbread base from the store (rather than making it from scratch) and needed some...

Made this for Recipe Group...Delicious! I could only find individual flat breads at the store, so I just used those, which worked great! All of the flavors together were nice...a definite keeper...

Recipe Group Selection: 13, April 2013 ~ This is a winner! The grocery only had a 2-pack of small flatbreads, so that is what I used. I did change up the cooking method, somewhat. I fried th...

Made for Recipe Group. I used a store bought tube of thin pizza crust. Unrolled, cut in 4 sections. Instant flatbread! Mushrooms only on half since I detest them. I just estimated how much I wan...

I made this for the weekly recipe group selection. I just cooked the mushrooms and asparagus in the same pan. I also had a half sweet onion in the fridge so sliced it up and threw it in there al...

made this for lunch with my sisters, they lovd it! I used turkey sausage instead of bacon. I will make this again, next time I will lightly grease the foil pan.

This is delicious! Can't say one wrong thing about this pizza!

Recipe Group week of April 13. The selection of cheese was wonderful. I changed the bacon to sweet italian sausage and I did use canned asparagus. No complaints and the garlic was yummy. Is this...